4 × 400 g pork tenderloin
sea salt and black pepper
smaller handful of coriander
juice of 1 lemon
skewers
marinade
0.5 tsp cumin seeds
1 tsp fennel seeds
2 cloves
1 tsp capsicum powder
juice and peel of 1 lemon
small bunch of fresh thyme
4 crushed garlic cloves
150 ml ketchup
6 tbsp balsamic vinegar
Crush the cumin seeds, cloves, fennel seeds, and garlic in a mortar. Stir in capsicum powder, lemon juice and peel, thyme, garlic, ketchup, and balsamic vinegar. Season the pork tenderloin with salt and pepper and marinate for at least an hour, preferably half a day. After marinating, thread the fillets onto the skewers 3 cm apart. Grill for 15 to 20 minutes over medium heat. Allow the meat to ‘rest’ for 5 minutes before serving.